Banh Bo Nuong Vietnamese Honey Comb Cake Recipes

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BANH BO NUONG ( VIETNAMESE HONEY COMB CAKE)



Banh Bo Nuong ( Vietnamese Honey Comb Cake) image

Delicious Vietnamese Cake. I wanted to post this becase I noticed a lot of people requesting this recipe on different blogs.

Provided by celebrittany

Categories     Dessert

Time 1h

Yield 1 cake, 4-6 serving(s)

Number Of Ingredients 6

2 cups tapioca starch
200 ml coconut cream (200ml = 1/2 can)
3/4 cup sugar
6 large eggs
2 1/2 teaspoons baking powder, single acting
2 pandan leaves and 1/2 tsp extract

Steps:

  • Bring the coconut creme, sugar, and pandan leaves to boil. Add in the pandan extract and leave to cool. Remove Pandan Leaves.
  • Sift the starch and baking powder together.
  • Turn on the oven and preheat to 350°F Brush some oil on the pan and heat the pan in the oven for 3-5 minutes. Keep it hot until use.
  • Use a fork to stir the eggs. Remember to stir just enough to homogenize the whites and yolks.
  • Add in the coconut mixture and give it a few stirs. Then sift in the tapioca mixture. Mix everything together with fork until smooth. Now pour it in the heated pan.
  • Bake at 350°F for about 45 minutes, until golden. Turn off oven and let cake sit in there for another minute before taking it out.
  • Let it cool for a little before cutting.

Nutrition Facts : Calories 375.2, Fat 18.4, SaturatedFat 12, Cholesterol 317.2, Sodium 362.8, Carbohydrate 43.9, Fiber 1.4, Sugar 41.8, Protein 11.1

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